Veal Stew With Spring Vegetables
Updated Oct. 11, 2023
- Total Time
- 1 hour 50 minutes
- Prep Time
- 20 minutes
- Cook Time
- 1 hour 30 minutes
- Rating
- Comments
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Ingredients
- 2pounds stewing veal cut in 1½-inch cubes
- 2tablespoons peanut or vegetable oil
- 2shallots, chopped
- 1clove garlic, minced
- 1cup white wine
- 1cup chicken stock
- 1tablespoon tomato paste
- 1tablespoon fresh thyme leaves
- 1piece lemon peel
- Coarse salt and freshly ground pepper to taste
- 8baby carrots, left whole
- 8new potatoes, scrubbed
- 3small white turnips, peeled and quartered
- ½pound green peas
- ¼pound green beans
Nutritional analysis per serving (4 servings)
586 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 49 grams carbohydrates; 10 grams dietary fiber; 12 grams sugars; 56 grams protein; 1562 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Brown the pieces of veal a few at a time in a heavy casserole in the oil and remove with a slotted spoon. Pour off any excess fat. Add the shallots and garlic and saute until soft.
- Step 2
Add the white wine and stir, scraping up any cooking particles from the bottom of the pan. Add the chicken stock, tomato paste, thyme, lemon peel and salt and pepper and bring to boil. Turn down heat, cover and cook gently for one hour.
- Step 3
Add the carrots and cook for 20 minutes or until the vegetables are tender. Meanwhile, in a steamer cook the new potatoes and turnips until tender (about 20 minutes). Cook the green beans and peas until tender (about five minutes). Add them to the stew and serve.
Private Notes
Comments
Tasteless, don’t. Other.